Explore the vast range of titles available.

Milk contains more than 400 different fatty acids, some of which play a positive role in promoting human health. The profile of fatty acids in milk can be enhanced by providing animals with plant-based resources that possess feeding characteristics adequate for favorable changes in the fatty acid composition and increasing healthy fatty acids in milk. This review summarizes the available 41 research studies on the utilization of oilseed industry byproducts rich in linoleic acid (hemp, pumpkin, sunflower) and alpha-linolenic acid (camelina and linseed) in dairy cow, sheep, and goat nutrition; their impact on milk production characteristics; and potential to improve fatty acid composition of milk through the diet. This review illustrates that incorporating byproducts into the diet for dairy ruminants generally does not have any adverse effects on both milk production and composition. A similar trend of improvement in milk fatty acid profile was observed when ruminants were fed diets supplemented with camelina, linseed, and sunflower byproducts, while no significant changes were noted with pumpkin byproducts. Hempseed byproducts showed potential for use as an alternative ingredient in dairy ruminant diets. Nevertheless, more in-depth research investigating the inclusion of selected byproducts is required before valid conclusions can be drawn regarding their value.

Having scarce information about ultrasound assisted extraction (UAE) and microwave assisted extraction (MAE) of white horehound (Marrubium vulgare L.), the idea has emerged to determine the optimal process parameters for the maximization of polyphenols and to compare the efficiency of these green extraction technologies. The optimal UAE parameters are temperature of 73.6 °C, extraction time of 40 min and ultrasound power of 30.3 W/L, while the optimal MAE parameters are 63.8% ethanol, extraction time of 15 min and microwave power of 422 W. Extract obtained at optimal UAE parameters shows the highest antihyperglycemic activity (α-amylase inhibition: 50.63% and α-glucosidase inhibition: 48.67%), which can potentially be explained by the presence of chlorogenic acid and quercetin, which were not identified in the macerates. The most sensitive bacterial strain to optimal ultrasonic extract is Bacillus cereus, whereas the most sensitive fungal strain is Saccharomyces cerevisiae.

Rapeseed proteins, due to their quality and wide availability, have great potential for application in human nutrition. However, their high content of antinutritional compounds poses significant economic and environmental challenges for food industry applications. To overcome these obstacles, various extraction and modification techniques, including enzymatic and ultrasound-assisted methods, were used to enhance protein functionality and improve both nutritional and sensory properties. In this study, the effects of dephenolization on the structural, physicochemical, and functional properties of rapeseed protein isolate obtained from defatted rapeseed cake were investigated through four different protocols. All obtained protein isolates (PIs) exhibited high protein purity (above 65%), with a notable difference in extraction yield. Furthermore, the extraction process was optimized using an artificial neural network (ANN) model, which demonstrated high predictive performance. The optimal extraction conditions for the dephenolization of rapeseed oil cake were 84% ethanol concentration, a solid-to-liquid ratio of 1/60 w/v, and 15 min of ultrasound treatment, resulting in an impressive protein purity of 90.68% with a yield of 29.17%. The obtained proteins were further characterized and compared in terms of protein profile (FTIR and SDS-PAGE), amino acid composition, solubility, and digestibility. The protein isolate (PI) obtained under optimized conditions displayed superior functional properties, underscoring the relevance and necessity of a data-driven, mathematical approach for scale-up and industrial implementation.

The global wine industry generates approximately 20 million tonnes of organic residues annually, representing a significant environmental and management challenge. While phenolic compounds from winery by-products have been extensively studied, protein and peptide fractions remain underutilised. This review provides a systematic overview of proteins derived from major winery side streams, including grapevine leaves, stems, pomace, seeds, and wine lees, with emphasis on their characterisation and recovery. Conventional and emerging extraction strategies are evaluated, with particular attention to green technologies such as ultrasound-assisted extraction (UAE), pulsed electric fields (PEF), and natural deep eutectic solvents (NADES) in the context of sustainable and resource-efficient processing. Enzymatic hydrolysis is discussed as a key approach for converting complex proteins into bioactive peptides with antioxidant, antimicrobial, and antihypertensive properties. Potential applications in agriculture, plant protection, animal nutrition, and food systems are considered, together with the implications of the EU circular economy regulatory framework. Overall, winery by-products are highlighted as promising nitrogen-rich secondary resources, and the review outlines valorisation pathways supporting nutrient recycling, waste reduction, and the development of a more sustainable agricultural bioeconomy.

Having scarce information about ultrasound assisted extraction (UAE) and microwave assisted extraction (MAE) of white horehound (Marrubium vulgare L.), the idea has emerged to determine the optimal process parameters for the maximization of polyphenols and to compare the efficiency of these green extraction technologies. The optimal UAE parameters are temperature of 73.6 °C, extraction time of 40 min and ultrasound power of 30.3 W/L, while the optimal MAE parameters are 63.8% ethanol, extraction time of 15 min and microwave power of 422 W. Extract obtained at optimal UAE parameters shows the highest antihyperglycemic activity (α-amylase inhibition: 50.63% and α-glucosidase inhibition: 48.67%), which can potentially be explained by the presence of chlorogenic acid and quercetin, which were not identified in the macerates. The most sensitive bacterial strain to optimal ultrasonic extract is Bacillus cereus, whereas the most sensitive fungal strain is Saccharomyces cerevisiae.